Special Lugaw, Special Pinoy Congee


Special Lugaw, Special Pinoy Congee

Special lugaw, Special Pinoy congee. Lugaw is one my favorite traditional Pinoy merienda. It is so popular and loved by most Pinoys, this is attested by the sight of lugawan and gotohan at everyone’s neighborhood or even at malls and food courts. It is one of the most popular street food as well until it was repackage by some entrepreneur taking advantage of the popularly of these Pinoy congee, it is now sold at fast food chains. Lugaw is easy to prepare, being a simple dish it does not need any special cooking procedure to enjoy it at home. There are several variations though, it defends on what type of toppings used, the most common is goto (topped with beef tripe or pork innards) and arroz caldo (topped with chicken). Toppings can be anything as long as it goes well with the rice porridge. See my previous post on seafood lugaw. Following is my recipe of special lugaw, remember you can use your own toppings, I used what ever available at the fridge. Enjoy…

Special Pinoy Congee

Ingreadients:

1/2 c. bigas
1 c. malagkit
1 c. pork lechon kawali, cut into bite size
1 c. pork tenga, boiled, cut into strips
1 c. beef tripe, boiled, cut into strips
1 c. tokwa, fried, cut into bite size
1 c. chicken adobo flakes
3 salted eggs or boiled eggs sliced
1 thumb size ginger, cut into strips
1/2 head garlic, chopped
1 medium size onion, chopped
1 small bundle spring onion, chopped
1 c. patis
kalamansi
salt and pepper
cooking oil

Cooking procedure:

Wash malaglit and bigas, put in large casserole add enough water, bring to a boil and simmer for 30 to 45 minutes or until rice start to disintegrate and form a thick rice soup, add more water if necessary. Season with salt and pepper. In a separate sauce pan, sauté garlic, onion and ginger add patis and cook for a minute. Set aside. Serve lugaw in a big bowl and top with lechon kawali, pork tenga, beef tripes, adobo flakes, tokwa and egg. Garnish with sautéed ingredients, spring onions and drizzle with kalamansi juice. Serve immediately.

LP22 is hosted by Cooked From the Heart.

Comments

  1. AnonymousJanuary 3, 2008 at 1:39 AM

    Ut-man, thank you for your entries to Lasang Pinoy 22. I'm glad you submitted entries and I found your blog. I love it! I'll be sure to be back for more recipes.

    ReplyDelete
  2. AnonymousJanuary 8, 2008 at 7:20 AM

    Hi Ut-man! I posted about arroz caldo for this LP event, but your special lugaw looks especially delicious!

    ReplyDelete
  3. AnonymousJanuary 8, 2008 at 10:25 AM

    this should give Chowking's King's Congee a run for its money. look at all the stuff that's in it! Bathala's Lugaw should be the name. (yeah, yeah... korni na ako. ahehe...)

    ReplyDelete
  4. AnonymousJanuary 10, 2008 at 4:39 AM

    Now THAT'S a congee!! Penge naman....

    ReplyDelete
  5. UT-ManJanuary 11, 2008 at 2:29 AM

    jmom, marvin, bursky and stef,
    Thanks for visiting

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more